- PREP: 15 MINS
- COOK: 45 MINS
- TOTAL: 1 HR
Jambalaya is a French, African, and Spanish-influenced American Creole and Cajun rice meal that mostly combines rice with meat and vegetables. Jambalaya is a Louisiana-born dish that has its origins in historical influences from France and Spain.
- 3 tablespoons cooking oil, divided
- 2 tablespoons Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)
- 10 ounces (300 g) andouille sausage, sliced into rounds
- 1 pound (500 g) boneless skinless chicken breasts or thighs, cut into 1 inch pieces
- 1 onion diced
- 1 small green bell pepper (capsicum), seeded and diced
- 1 small red bell pepper (capsicum), seeded and diced
- 2 stalks/ribs celery, chopped
- 4 cloves garlic, minced
- 14 ounces (400 g) can crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon each dried thyme and dried oregano
- 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
- 1/2 teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 cup thinly sliced okra (or 1 teaspoon file powder)
- 1 1/2 cups uncooked white rice (short grain or long grain)
- 3 cups low sodium chicken broth
- 1 pound (500 g) raw shrimp/prawns tails on or off, peeled and deveined
- Sliced green onions and chopped parsley, to garnish
- In a big pot or Dutch oven, heat 1 tablespoon of oil over medium flame. Use half of the Cajun seasoning to season the chicken and sausage.
- Sausage is browned in heated oil before being removed with a slotted spoon and placed aside. Chicken should be cooked in the remaining oil until just faintly browned. With a slotted spoon, remove and set aside.
- Once the onion is tender and transparent, add the bell pepper and celery and continue to sauté. Once the garlic is aromatic, add it (30 seconds).
- Add the tomatoes and season with the remaining Cajun seasoning, hot sauce, Worcestershire sauce, thyme, oregano, red pepper flakes, and oregano. Add the chicken, sausage, and okra slices (or file powder). Cook for 5 minutes, stirring every so often.
- Bring the rice and chicken broth to a boil before turning down the heat to low-medium. While stirring occasionally, cover and simmer the rice for 20 to 25 minutes, or until the liquid is absorbed and the rice is done.
- Add the shrimp to the top of the jambalaya mixture, gently stir, and then cover with a lid. Allow to simmer for 5–6 minutes, depending on the size/thickness of the shrimp being used, stirring occasionally, or until the shrimp are cooked through and pink.
- If necessary, add a little extra salt and pepper before removing from the heat. Cayenne pepper, additional spicy sauce, or Cajun seasoning can be used to adjust the spiciness. Serve immediately with chopped parsley and green onions.
Tips : Keep any leftovers in the fridge for up to three days.
- Calories: 576kcal
- Carbohydrates: 46g
- Protein: 43g
- Fat: 22g
- Saturated Fat: 5g
- Cholesterol: 183mg
- Sodium: 496mg
- Potassium: 756mg
- Fiber: 4g
- Sugar: 5g
- Vitamin A: 1910IU
- Vitamin C: 46.1mg
- Calcium: 123mg
- Iron: 3.3mg
Try our vintage one-pot dish featuring chicken, sausage, shrimp, and rice called jambalaya at home. Dont forget to share the feedback. Happy cooking !
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